Delicious Drink Recipes to Pair with the Winning Dishes from the Next Food Network Star

For the pilot episode challenge, finalist Aarti Sequeira wanted to inject the Indian flavors she grew up with into an everyday dish. Her winning Mango Chutney, Prosciutto and Paneer "Pizza" uses chutney (any combo of fruit cooked down with vinegar, spices and sugar) for the sauce and naan (oven-baked flatbread) for the crust. The result smells sweet, spicy and fresh. Pair it with the Ginger-Orange Spritzer recipe to the right for your next party or relaxed Friday night in.

Get the recipes for the winning dishes plus all of this season's inspired creations.

For this Iron Chef America-themed challenge, finalist Aarti Sequeira was afraid to re-create her mum's hot masala (a mixture of spices, including cinnamon, and vegetables), but went for it and really impressed the judges. Her South of the Border Prawn Masala won "Battle Shrimp," and she's headed for the finals. All three of her shrimp dishes were so good, Iron Chefs Bobby Flay and Cat Cora want to open an Indian restaurant with her! Satisfy your judges by pairing this dish with a Fennel-Scented Watermelon Cooler.
Get the recipes for the winning dishes plus all of this season's inspired creations.

Chef Todd English and Eva Longoria's restaurant, Beso, which means "kiss" in Spanish, is all about stirring the heartstrings. For this challenge, the finalists had to create a dish based on assigned emotions. Finalist (and first-time weekly winner) Tom Pizzica received "jealousy" and told the "Tale of Two Tunas," Ahini and Ahuna. He kept Ahini's raw beauty for one dish. Ahuna, searing with jealousy, became Quinoa-Crusted Tuna With Smoked Tomato Puree. Don't be jealous — you can make this dish too. And try pairing it with a cooling Melon Aqua Fresca to handle the potent chilies (drink recipe at right).
Get the recipes for the winning dishes plus all of this season's inspired creations.

Underground supper clubs are a new way to dine out for hard-core foodies — they're super exclusive and very serious about the food. For this challenge, the remaining finalists worked as a team to serve some of LA's hottest chefs in a "My LA"-themed club. Create your own supper club at home and serve the winning course, Green Chicken Curry, along with a cooling Iced Chai (recipe at right). You're sure to get rave reviews, just like finalist Aarti Sequeira did!
Get the recipes for the winning dishes plus all of this season’s inspired creations.

Inspiration for this week's winning dish came from two classics, Chicken Cordon Bleu and Frank Sinatra's "My Way." Self-doubt turned into a swagger when the effortless style synonymous with Sinatra came through in finalist Brad Sorenson's dish, Crispy Bacon-Wrapped Chicken With Three-Cheese Creamy Risotto and Arugula Fennel Salad. He wrapped the chicken with bacon and used cheese in the risotto rather than stuffing the chicken. Serve this unique dish with an equally unique drink, a Tangerine Tonic (recipe at right). You can feel confident making these for your Rat Pack.
Get the recipes for the winning dishes plus all of this season's inspired creations.

Finalists Brianna Jenkins and Serena Palumbo paired up to design a lunch-truck business. Team 2 Chix & a Truck took customers on a trip around the world, serving dishes from four countries (Greece, Argentina, Italy and Jamaica). Even though they have two different styles, their food collaborated well to create a cohesive, exciting menu. Give those you love the same culinary trip by making a panino with porchetta, Brianna's empanada with chimichurri sauce and a lamb gyro with tzatziki sauce and spicy sour cream sauce. For a refreshing drink, pair these recipes with Sparkling Citrus Punch (recipe at right).
Get the recipes for the winning dishes plus all of this season's inspired creations.

Guest chef Jonathan Waxman's favorite food memory is of cowboys cooking legs of lamb with potatoes after long days of horseback riding. Finalist Aarti Sequeira reinterpreted this memory by making Ground Lamb Kofto Kebobs with Pomegranate Glaze, Bengali-Spiced Potatoes and Persian Cucumber Raita (her favorite of her original dishes). It won among her group and if you pair it with Pomegranate Lemonade, you'll be a winner too (drink recipe at right).
Get the recipes for the winning dishes plus all of this season’s inspired creations.

Finalist Herb Mesa was given beer as an ingredient while his partner for this challenge, Brianna Jenkins, received fennel. Their individual dishes — his, a beer-marinated flank steak with chimichurri and hers, crispy pork with tomato fennel chutney — were bright and flavorful. When combined to make bruschetta with beer and cheese fondue, these two main ingredients created a dish guest judge Guy Fieri said he'd make at home. When you make them, try pairing these recipes with a Virgin Bullshot, which is a Bloody Mary made with beef bouillon instead of tomato juice (recipe at right).
Get the recipes for the winning dishes plus all of this season's inspired creations.

The challenge of turning a carnival sweet into a savory party bite was a double one for finalist Aarti Sequeira. She had never had a funnel cake before, but that didn't stop her from putting together the winning dish, a scallion and ricotta pancake topped with tandoori BBQ chicken. Its Indian spices create a warm, smoky and subtle background flavor. Those who tried it said they could "taste the love" in this dish, so you're sure to get the same praise when you make it. Pair it with the Coconut Mango Lassi recipe at the right for a luscious and popular, traditional Indian yogurt-based drink.
Get the recipes for the winning dishes plus all of this season's inspired creations.